Monday, 1 April 2013

Peanut Butter Chocolate Eclair Cake

Ok another peanut butter with chocolate can you go wrong, really? Well never in my world...unless you tried to sell me on peanut butter and chocolate with liver or something crazy like that lol. Try this recipe out, it sounds like a real winner!

1 bx   chocolate graham crackers
2 bx   3-1/4-ounce boxes vanilla instant pudding
1 c     peanut butter
 3-     1/2 c milk
8 oz container cool-whip (thawed)
1 can chocolate frosting

1.  Spray the bottom of a 9x13 pan with cooking spray. Line the bottom of the pan with whole graham crackers.

2.  In bowl of an electric mixer, mix pudding with milk and peanut butter; beat at medium speed for 2 minutes. Fold in whipped topping. Pour half the pudding mixture over graham crackers. Place another layer of whole graham crackers on top of pudding layer. Pour over remaining half of pudding mixture and cover with another layer of graham crackers.

3.  Heat the container of prepared frosting, uncovered in the microwave for 1 minute. Pour over the top of the cake.

4.  Refrigerate for at least 12 hours before serving.

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